Cauliflower and Squid ink puree

1 head of cauliflower

1 litre of milk 8 grams (2 sachets) of squid ink

4 drops of truffle oil   

Remove the florets of cauliflower and slice thinly. Discard the stalk and place in a thick-bottomed pan. Cover with the milk cook slowly on a low heat - to prevent the milk from catching.

Once tender, drain and reserve the milk. Place the cauliflower in a blender and blitz until smooth using someof the milk as required. Add the squid ink, truffle oil and season to taste.  Chill and use as required.

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